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HOVNT to 

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PRICE 50 CENTS 




QGT 20 1915 



How to Make Money 
With Hogs 

A Text Book for the Hog Raiser 
and Producer of Pork Products 



By 
F. D. COBURN 

Former Secretary Kansas Department o/" Agriculture 
and 



CAMILLUS PHILLIPS 

©/"Traymore Manor, Traymore, Bucks County, Pa. 



ILLUSTRATED 



Published by ' ■'. ■ 

The Enterprise Manufacturing Co. of Pa. 

PHILADELPHIA, U. S. A. 



o.-^ 



6?!^^ 



Copyright, 1916 

by 

The Enterprise Mfg. Co. ol Pa. 

Philadelphia 



OCT 15 1915 

g)CI.A416i:59 




To the owners of swine, the pubHshers desire to say a 
few words in reference to the contents of this book. 
All of the information included in the following pages 
has been obtained from the best authoritative sources. 

The section on the care and raising of swine has been 
especially written by Mr. F. D. Coburn, the greatest authority 
on hogs in America. For over 20 years Mr. Coburn was 
secretary of the Kansas Department of Agriculture. He has 
made a life study of swine, both from the scientific and from 
the practical point of view. His word is undisputed among 
the thousands of successful raisers of hogs in the largest 
pork-producing States of this country. 

In securing the services of this noted authorij:y, in the 
preparation of this book, we know that we are placing before 
swine owners information and facts that are of inestimable 
value in securing the greatest profits possible from hogs, and 
in eliminating the many wastes and losses due to the ignorant 
handling and raising of pigs. 

In the second section, covering the slaughtering, dressing 
and preparation of hogs into pork products, Mr. Camillus 

5 



Phillips has incorporated practical methods and the "trade 
secrets" used by the most successful marketers of pork prod- 
ucts. Mr. Camillus Phillips, of Traymore Manor, is situated 
in the midst of successful farmers who are m.aking big profits 
from the raising of swine and the preparation of sausage and 
lard for the market. 

All the methods of procedure detailed in this section of 
our book, have been tried and tested many times. They en- 
able the owner of swine to secure every possible cent of 
profits from every pound of pig on his farm. 

We know that in this book we have compiled facts and 
information never before gotten together, that in this concise, 
readable form we place before our readers the facts that will 
enable them to make the biggest possible success with swine. 

The; Enterprise: Mfg. Co. of Pa. 



The Selection, Care and Raising of Hogs 

By HON. F. D. COBURN 

Former Secretary Kansas Department of Agriculture 

America is by far the foremost swine-raising country 
in the world, because of its leadership in Indian corn pro- 
duction and favorable climatic conditions. No animals 
are better adapted to converting their feed quickly into 
ready marketable-for-cash product than the hog, and no 
others give better return for judicious feeding and manage- 
ment. In any phase of farm economy swine are important, 
and their proper rearing has in millions of instances made 
possible a farm's profit. 

The hog by nature is omnivorous and eats a great va- 
riety of food if allowed his choice. A variety w^ill always 
produce better results, at less cost, than any one feed. 
Hence in the economical growing of pork there is no more 
important item than pasturage. Range in pasture afifords 
the exercise necessary to health and proper development ; 
and the inexpensive succulent clovers, grasses and like 
vegetation, while rich in muscle and bone-forming materials 
tend to promote growth, prevent disease and to counteract 
the fever-imparting properties of the grains, and especially 
corn. These annually save untold sums to breeders, yet the 
loss that results every day to those who do not act upon the 
fact that the hog is, in his normal condition, largely a rang- 
ing, grass-eating animal, is still enormous. Brood sows 
that live in the open, with plenty of green food and only 
a limited quantity of grain have conditions highly favor- 
able for best results, in comparison with those confined in 
close quarters and to a dry or grain diet. It should be re- 

7 



membered, however, that a hog is primarily adapted to con- 
centrated feeds, consequently should not be expected to live 
and do well on roughage alone. 

Hogs of the present time in America have but two gen- 
eral classifications, namely "lard hogs" and *'bacon hogs." 
Under the first head come Poland-Chinas, Berkshires, Ches- 
ter Whites, Duroc-Jerseys and Hampshires; under the 
second, Yorkshires and Tamworths. The lard hogs lead 
overw^helmingly in numbers and from these the great bulk 
of the pork and lard of commerce is made. Bacon type 
swine are gaunt and leggy and their flesh has a larger pro- 
portion of lean to fat than that of other breeds. All these 
can if desired be grown to great weights — sometimes as 
much as a thousand pounds. 

There is always a temptation confronting the inexpe- 
rienced to cross animals of different pure breeds, thinking 
to thereby fix in the offspring the good qualities and elimi- 
nate the defects of the parents, and from these establish a 
strain little less than perfect. Practice proves this utterly 
fallacious. It is not infrequently the case that among the 
product of a first cross there may be individuals superior 
to either of the parents, but breeding these gives no guar- 
antee of continued excellence or uniformity. These are cir- 
cumstances under which like does not beget like. 

The Cost of Raising Hogs 

In the chief hog-growing territory of the United States, 
where pasturage is supplied in connection with Indian corn, 
the principal grain food, the cost of hogs ready for slaugh- 
ter is from 2% to 3^ cents per pound, live weight. Many are 
raised that cost more, yet seldom so much that they do not 
yield a profit. While much greater weight is possible, the 
man who with any considerable herd reared on the usual 




Poland China Boar. 
Note the full, broad, deep and firm jowl. The broad and long 
hams. The legs are medium in length, straight, well set apart; fine 
straight, smooth coat lying close to body. Color, black. Six white 
points, tip of tail; four white feet; white in face on nose or point 
of lower jaw. 

feeds produced by the farm, markets them averaging a 
pound for each day of their age is more than ordinarily 
successful. Where corn is the principal grain used, well 
bred, well-fed hogs without special care are expected to 
show ten pounds of gain per bushel of corn consumed, al- 
though properly managed they should do better. 

Latter day tendencies are all toward marketing hogs of 
lighter weights and younger than formerly. The swine 
eighteen to thirty months old, that were the abnormal piles 
of fat formerly approved and commanding the highest 
prices, are now regarded as altogether unprofitable, if not 
unwholesome. Suggestive of the younger marketing of 
hogs nowadays, and their lighter weights when considered 
ready, is the fact that the average of the 3,085,556 head 
shipped to the Kansas City market in a recent year was 

4 '9 




Berkshire Sow. 
The Berkshire is an extremely popular breed. Color, black. 
Skin and hair tinged with bronze or copper. Short broad snout and 
face well dished. Towl, full and heavy running: well back on the 
neck. Flank, set well back and low down on leg. Hams, deep and 
thick extending well up. Thoroughbreds are attractive, spirited 
and vigorous. 

but 204 pounds, and of those in the preceding- year 210 
pounds. The averages of such large numbers, coming in 
different years from the foremost hog-growing territory in 
the world, indicate that in this respect they were typical of 
their time. 

The Breeds and Their Characteristics 
Poland-Chinas. — Poland Chinas originated in Butler 
and Warren counties, Ohio, about 1838-1840, from crossing 
various families there known as Big China, Byfield, Bed- 
ford and Irish Grazier, the offspring being a large and some- 
what coarse black-and-white spotted swine called by vari- 
ous names, for which a national convention of swine-breed- 
ers, in 1872, selected that of Poland-China. These were 
crossed with imported Berkshires to give refinement and 

10 % 




Berkshire Boar. 

A good type of high style Berkshire boar. Note the dished 
face, short sturdy legs, the fine, soft and abundant hair. Medium 
sized ears are erect, except in middle-aged animals, where they 
are inclined to droop. 



propensity to early fattening, and incidentally they acquired 
even then and still have much of the Berkshire's confor- 
mation — black color and white markings. They have med- 
ium to small drooping ears. This breed, pre-eminently an 
American product, is perhaps foremost in number and popu- 
larity throughout the corn-producing regions. They are 
docile, growthy, easy feeders and hardy. Efforts to breed 
out the coarseness of the earlier Ohio stock were carried 
to such an extreme as to be considered detrimental, and 
since about 1892 many breeders have been mating for more 
bone, bulk and growthiness, until now Poland-Chinas of 
great size, and known as ''Big Type" are in a very consider- 
able degree displacing their neater, finer-boned and possibly 
more delicate predecessors. Here and there an attempt 

11 




Chester White Boar. 

A Pennsylvania breed. Lengthy and of good size. Remarkably 
active. Gentle disposition. Ears rather thin and well proportioned, 
drooping. Coat fine and thick, and always silvery white. 

is being made to establish families having the characteristics 
of the earlier Poland-Chinas, most conspicuous of which 
was the predominating white color, interspersed with black 
spots or patches. 

Berkshires. — The Berkshire, in its less improved form 
originated, as did the Essex, in England, from Italian and 
Spanish swine crossed with the coarser native stock, be- 
tween 1780 and 1800. Although first introduced to North 
America about 1830, it did not obtain general or permanent 
favor until after 1870. The breed is widely disseminated in 
America, and justly a favorite, both to breed pure and to 
cross with other breeds. American breeders have done 
much to improve the size, form and character of the Berk- 
shire, and it is doubtful if for general utility they are out- 
classed by swine of any breed. They are active, robust, 
hardy, self-reliant grazers, and grow with some white on 

12 



r^ 




Chester White Pigs. 

Showing the characteristic hair of this breed, and the short legs. 
Chesters are classed among the largest swine known, maturing 
from five hundred to six hundred pounds. The Ohio Improved 
Chester or O. I. C. swine are a cross between Chesters and native 
Ohio stock. 

the face, jowls and tail, and usually they have some or all 
white feet. Their ears are rather erect, inclining to droop 
with age. Berkshires rate high for bacon making. 

Chester Whites. — This large, white breed had its be- 
ginnings in Chester county, Pennsylvania, 1818-1830, by 
mating some white boars from Bedfordshire, England, with 
the best sows of the stock then common in Chester county. 
By careful selection and mating the thrifty Quakers of that 
vicinity in the ensuing forty years developed a strain that 
deservedly attracted much favorable attention by their 
many good qualities, including docility, large size and prof- 
itable growth. Following the close of the Civil War they 
were extensively disseminated throughout the United 
States, but later their popularity waned, mainly because ap- 
parently they were more subject to skin diseases than swine 
of darker colors. In the past ten years, however, they 
have again come into much favor, with both growers and 
packers. They have abundant hair, drooping ears, and 
fairly short, broad faces. Some of the heaviest hogs ever 
grown have been Chester Whites. 

13 




Duroc-Jersey Pigs. 

Sandy, or cherry red in color, small head; medium dished face. 
Jowl broad and full. Moderate broad shoulders. Hams and rump 
broad and full. Legs medium in size and length, set straight and 
wide apart. 

Duroc-Jerseys. — The Duroc-Jerseys, sometimes "cher- 
ry red," and sometimes sandy, sometimes ginger-colored, 
and again almost a dirty black, drooping-eared, are the re- 
sult of a blending in recent years of families that first at- 
tracted prominent attention in New Jersey where they were 
known as "Jersey Reds," with the somewhat different type 
common in Saratoga County, New York, and locally known 
as "Durocs." The best of them are very easy feeders, full 
of quality, and in many instances carry extreme weight 
firmly on bones astonishingly small. They are hardy, pro- 
lific, and quiet in disposition. Their increase in popular 
esteem in the corn belt in the past twenty-five years has 
been phenomenal, and those best acquainted with them 
claim there are none better. High quality is not confined to 
any one color or shade of these swine, so generally spoken 
of as "red." Except in color the Duroc-Jerseys are not es- 
sentially different from Poland-Chinas and Chester Whites 

14 




'^'^M'S^ 



Duroc-Jersey Boar. 
Fine type of this special breed, showing the characteristic fea- 
tures fully developed. The size is generally large for age. Boars 
two years old weighing about six hundred pounds. Vigorous and 
animated in action with a free and easy style. Quiet and gentle. 

in general appearance and quality. Suggestive of their 
prolificacy and mothering qualities is the fact that a Bar- 
ton county, Kansas, man owned a sow that when 23 months 
and 10 days old had farrowed litters of 13, 12 and 20, or 
a total of 45 pigs within 11 months and 5 days, and raised 
23 of them. 

Hampshires. — Hampshires are understood to have been 
introducd to Pennsylvania from England perhaps eighty 
years ago, and found their principal appreciation in Ken- 
tucky, where they Avere reared to a limited extent and 
known as "Thin-Rind" or ''Belted" hogs. In 1904 their 
admirers formed an Association, established a pedigree rec- 
ord and named their favorites Hampshires. They are rather 
of the bacon type, leggy, have long, narrow faces, some- 
what erect ears, and are black, with a belt of white four 
to twelve inches wide encircling the fore part of the body. 




Tamworth Sow. 

Tamworths are primarily bacon hogs. Golden red in color of 
hair with flesh color skin. Snout is moderately long and straight, 
with only slightly dished face. Legs are strong with plenty of 
bone and set well outside of body. Note the long and deep sides 
with the straight underline. Sows usually have large litters. 

While they are reasonably quiet and fatten readily with 
abundant feed they are by no means sluggish ; on the other 
hand they are the best of grazers and take care of them- 
selves better than do some others. 

Yorkshires. — The lengthy, short-nosed white hogs from 
England, mostly spoken of here as Large Yorkshires and in 
England as Large Whites, are perhaps, as to numbers, the 
most popular bacon swine we have and are excellent for 
their purpose. They are not numerous in the States, but 
find much favor with Canadians. Although somewhat 
leggy they are less so than the Tamworths, and with their 
symmetry and better heads are far more comely. 

Tamworths. — Tamworths are "red" or sandy hogs 
known in parts of England for a long time, but apparently 

16 




Yorkshire Sow. 

A bacon breed. The "Small White" Yorkshire is known in 
America as the Suffolk. Note the long, deep build and outline of 
this type. The legs not so long as the Tamworth. Upturned snout, 
the curve increasing with age. Color white with smooth white 
skin. Active in movement. 



little was done for their improvement, as improvement is 
regarded in the United States, for in thin flesh they look 
in some respects startlingly like wild hogs, consisting 
largely of head, legs and heavy ears, somewhat upright. 
They are active, almost to restlessness, hardy and pro- 
lific, but never become very fat and for this reason they 
are raised for their large proportion of leanish bacon. It is 
in Canada that they are most appreciated, and in the States 
they cut but small figure. 

Mule-Foots. — A type of swine brought considerably 
to public attention within the latter part of the present 
decade, is designated as Mule-Foot. Their distinguishing 
peculiarity is solid instead of cleft hoofs, and wattles, hair- 
covered, and one to four inches long, pendant from each 



17 



side of the lower jaw. In southern Missouri and northern 
Arkansas, where they are well known, they have generally 
been called "Ozarks." Their color is mostly black, with 
various white markings. In size medium, they are of fair 
quality, but without special merits not possessed by the 
better known breeds. 

Other Breeds. — Other recognized breeds that had some 
general or local repute fifty years ago, but now practically 
obsolete, are the wholly-black Essex from England, Suf- 
folks (know^n also as Small Yorkshires and Prince Alberts) 
a silvery white, chubby, undersized, tender-skinned sort 
also English, and the Cheshires and Victorias, fairly meri- 
torious white hogs of medium size, but without outstanding 
qualities that ever gave them any stronghold upon pork- 
producers in general. 




Berkshire Sows and Young Pigs. 

Breeding 

There is no one best breed for all men, and each pos- 
sesses some characteristics to recommend it. The begin- 
ner should choose a breed with qualities appealing to his 
individual liking. Having made his choice, he should pro- 
cure the best of its kind, persevere with it, and persistently 

18 



aim to make its progeny better than its ancestors. The 
farmer generally does not need to care whether the hogs he 
rears are red, white, or black; whether their ears droop 
or point skyward. He wants animals with constitution, 
stamina, strong digestion and quick growth, and animals 
without these traits he cannot afford to maintain. 

Characteristics of the Boar 

A boar should be masculine and robust in every re- 
spect, or the opposite of feminine, but without coarseness. 
A moderately short, broad, somewhat dished face, small- 
ish ears, stout neck, broad chest, a smooth, symmetrical 
body, with a wide back tolerably straight, but slightly 
arched rather than sagging, all supported on stocky, up- 
standing short legs, fine, elastic skin covered with abund- 
ant lively hair, and a quiet disposition are qualities to be 
always sought. He should be active, yet not nervous, and 
friendly and peaceable rather than fierce. He can be a 
great factor in his owner's prosperity, for he is far more 
than half the herd; he is half the first generation, three- 
fourths of the next, seven-eights of the third, and so on. 

The boar's condition should at all times be that of 
thrift and vigor, nor fat, nor yet so lean that as a barrow 
he would not be considered fit for slaughter. If too fat 
he will be clumsy, slow, and in no wise sure in service. 
After five or six months old he will do best kept by himself, 
and where sows may not arouse him. He should be in a 
comfortable pen, with a lot or pasture adjoining, and sup- 
plied with a variety of nutritious food. His permanent quar- 
ters should have sunlight and dry warmth, be cleanly, and 
so located that the sows may be conveniently brought to 
him. He should not be kept in the herd. It is not advis- 

19 



able to use him before about eight months old, and prefer- 
able but little before he is a yearling. A service not more 
than three or four times a week is preferable, and once to 
a sow at one time is sufficient. 

Characteristics of the Sow 

A sow for breeding should be of a rangy, roomy, deep 
build rather than short and compact. Her head and throat 
should be broad and smooth and heart girth large, the lat- 
ter indicative of room for strong vital organs. Legs should 
be fairly short and straight, and strong without coarseness. 
Along with these ribs notably sprung out from a wide back, 
a well-rounded rump, full hams, and evidence of good milk- 
giving qualities are essentials. Having these a sow of 
quiet disposition, prolific and a good suckler is indeed a 
treasure, and rightly managed is a foundation for a for- 
tune. She may be a mixture of any of the good breeds and 
mated with a pure-bred boar will farrow litters that for 
pork-making are of the highest quality. 

An open sow not suckling is in season for mating at 
intervals of about twenty-one days ; at breeding time she 
should be thrifty, but neither fat nor very lean — not starved 
down and not pork fat. Plenty of exercise is important 
during pregnancy, and the sow should be provided with it 
by being in pasture, or in such way as the breeder finds 
best adapted to his situation ; also a variety of food, of 
which corn is not too large a part. If in pig it may be 
known usually 20 or 21 days after mating. The period of 
gestation is about 112 days. Young sows sometimes carry 
their first litters for a slightly shorter period, not infre- 
quently farrowing in 106 days or 108 days, while old sows 
may take possibly 115 days. 

20 



Feeding Pregnant Sows 

Sows in pig should not be herded with fattening hogs 
kept on corn, but be in pasture if possible, with comfortable 
shelter or shade accessible, and given a supply of slop, such 
for example, as equal parts of shorts, corn meal and wheat 
bran mixed in water or milk. Feeds which supply con- 
siderable bulk are preferable, and those tending to prevent 
constipation are important. Sows wintered largely on al- 
falfa hay are noted for their robust litters and strong flow 
of milk the following spring. 

Care of Sows and Pigs at Farrowing Time 

Of course, the most desirable time for pigs to be far- 
rowed is during the first mild days of spring, or say early 
in April, which would require breeding the sows as near 
as might be from December 10th to 20th. Where shelter 
and conveniences make the new born pigs safely com- 
fortable and safe, they can come somewhat earlier and 
thus have a longer season before maturity the succeeding 
fall. Spring is the natural season for most young animals 
to arrive and have the most promising start in life, and as a 
rule, those born at another season seem in a greater or less 
degree handicapped in spite of all the care than can be 
given. Notwithstanding their general hardiness pigs are 
sensitive to both heat and cold, against which their coats 
are insufficient. The newly-born pigs may be much pro- 
tected from crushing against the walls of the pen or nest 
by the mother, by a fender made of a scantling, rail or pole 
securely fastened, say eight inches from the walls of her 
pen and the same distance from the floor. 

There are plenty of arguments for two litters a year; 
many breeders are able to keep fall litters thrifty from start 

21 



to finish, but on the whole the chances are against it. Fall 
pigs are liable to suffer a good deal from cold, to become 
lousy, have scours, and be afflicted with some of the various 
skin diseases, such as mange. With proper care these draw- 
backs do not occur, but not half the pigs raised have proper 
care. In winter they usually have too little or too much 
bedding. In the former case they suffer from cold ; in the 
latter they pile and become overheated, and when they 
come out into a cold air the change is so violent that coughs 
or other worse evils follow. 

Protection Against Vermin and Skin Diseases 

When pigs become mangy, or while they have mange, 
there is no profit in them. An excellent protection against 
vermin and skin diseases in the warmer weather is a ce- 
ment wallowing tank or vat, in the pasture or hog lot, filled 
with water the surface of which has a coating of crude pe- 
troleum. Swine will bathe in this, doctoring and keeping 
themselves free from vermin and skin ailments. The tank 
should by rights be shedded over. 

Feeding Young Pigs 

For the first weeks the mother's milk is the pig's drink 
as well as food, and therefore in caring for suckling sows it 
should be the aim so to feed them that milk not feverish 
and of only medium richness, will be furnished instead of a 
limited supply of that which is extremely rich — the latter 
being more liable to cause thumps, scours and unsatisfac-, 
tory growth. More economical gains are made from the 
sow's milk than in any other way, and the sow will furnish 
nourishment for her young at less cost for the raw material 
than any other animal on the farm. Pigs should not be ex- 
posed to cold rain or winds. AVhere they can, without dan- 

22 



ger, they should be out in the sun within 24 hours from birth 
and after that run in and out at will. 

A new pig's body is largely water, and to grow he must 
have food that will produce tissue. That is why the milk, 
primarily designed to furnish proper nourishment for grow- 
ing animals, needs to be, as it is, so rich in nitrogenous sub- 
stance. Later, when the time comes that he is intended for 
quick fattening, he should, naturally, be supplied with feed 
containing much fat-making material, and it is that quality 
which has given Indian corn its high place in finishing hogs 
for slaughter. It is readily seen, therefore, that different 
kinds of feeds will be needed to give the most profitable re- 
sults, according to the stage of the growth of the animal, 
the energy required for its maintenance, and the end to 
which it is destined. The aim of the judicious feeder is to 
add constantly to the flesh acquired before weaning, bring- 
ing the hog up to 250 to 400 pounds as early and on as inex- 
pensive feed as possible — and a pig should be kept growdng 
every hour of its life. The young will naturally put on 
weight more cheaply than the older ones, and gains after ten 
months cost considerably more per pound than those made 
earlier. 

Fecundity of Sows 

At the Iowa station it was found that 15 sows bred 
at eight or nine months averaged seven and two-thirds pigs 
per litter, while 14 sows about 24 months old averaged nine 
and six-tenths pigs, and aged sows averaged ten and six- 
tenths per litter. Pigs from the younger sows weighed on 
an average 2.39 pounds each ; from the two-year-old sows 
2.63, and from the aged sows 2.61 pounds. Six weeks old 
the pigs from the young sows made an average daily gain 
of .32 pounds, from the two-year-old sows .40 pounds. That 
is, the two-year-old sows farrowed 24 per cent, more pigs 

23 



than the young sows, and the still older sows farrowed 30 
per cent. more. The weight of the pigs from the two-year- 
olds was 9 per cent, greater than that of the young sows, 
while the pigs from the older sows were 12 per cent, larger 
than from the young sows. The pigs from the two-year- 
olds made a more rapid gain than those from the young 
sows, by 26 per cent. In every instance the older sows far- 
rowed more pigs per litter, heavier pigs, and their pigs made 
the most rapid growth. 

The Wisconsin station tested the relative sizes and 
weights in litters from young and old sows, with astonish- 
ing results. Sows weighing an average of 482 pounds at 
farrowing averaged 9.2 pigs per litter, having a weight of 27 
pounds. From sows weighing 307 pounds the average lit- 
ter was 6.7 pigs, and their weight 16 pounds. Where the 
average weight per sow was 238 pounds the average number 
in a litter was 5.5 pigs and their weight 14 pounds. Sows 
between the ages of four and five years averaged nine pigs 
to a litter, weighing 26 pounds; sows between two and 
three years old averaged 7.5 pigs, of 19.7 pounds weight, 
and sows a year old produced 7.8 pigs, averaging 14.2 
pounds per litter. 

Geo. M. Rommel, of the Bureau of Animal Industry, 
compiled from records of the Poland-China and Duroc- 
Jersey associations figures showing the fecundity of such 
a great number of sows of these breeds as to make them 
fully representative. Observations of 14,703 Poland-China 
litters in the five years, 1882-86 inclusive, disclosed an av- 
erage of 7.04 pigs per litter. Observations of 39,812 litters 
of the same breed in the years 1898-1902, showed an average 
of 7.52 pigs. This was an increase in the latter five years 
of .48, or nearly one-half pig per litter, a percentage of 6.81. 
From 1893 to 1897 inclusive, 3,762 Duroc-Jersey sows aver- 

24 



aged 9.22 pigs each. From 1898 to 1902 inclusive, 17,890 
sows averaged 9.27 pigs each, or an increase of .054 per cent. 
Of the more than 76,000 sows of both breeds under these 
observations one Poland-China farrowed 20 pigs and two 
Duroc-Jerseys a like number. 

Weaning Pigs 

Pigs are weaned when from seven to ten weeks old. 
Frequently a sow will herself wean her pigs at the proper 
time. It is not advisable to take all from the sow at once, 
unless one or two can be turned with her some hours later, 
to draw the milk she will have at that time, and again, say 
after a lapse of 24 hours. The preferred way is to leave 
about two of the smallest with her for several days, and 
after that leave only one for two or three days more, by 
which time the flow of milk will have so gradually subsided 
that no injury will result to the sow by keeping them en- 
tirely away from her. This extra milk helps to push the 
smaller pigs toward an equality with their thriftier mates. 

Feedings and Fattening of Hogs 

Supplemental to pasture and a grain ration the by- 
products of the cow are of great value to swine at any age. 
Where dairies or butter factories are, or where cows are 
kept for other puposes than the sale of milk as such, the pig 
is a most useful and profitable adjunct. Upon the skim 
milk, judiciously used with other and more substantial 
foods, he thrives, grows and fattens, utilizing a by-product 
of tremendous volume, which otherwise would represent 
little of available value. Much of this could come under 
the head of slop or swill, but there is a wide difference be- 
tween slop and swill. Slop is properly a hog's relish, while 
swill is too frequently nothing more than water polluted with 

25 



unhealthful refuse, and in a condition of decay and filth it 
may cause a loss of valuable animals. Swill and garbage 
from city hotels and restaurants not infrequently contain 
substances extremely injurious to any animal eating them. 
Where refuse, grease, milk, whey and other things that go 
to make up swill are left in a barrel day after day, bacterial 
growths develop and chemical changes take place which 
often more than counteract any value the swill may have. 
However, when much slop or swill is given to hogs a sup- 
ply of wholesome water ought to be within their reach at 
all times. Soup, however abundantly balanced, is not a sat- 
isfactory substitute for drinking water. One authority finds 
that the proper water supply, or its equivalent, ranges from 
12 pounds daily, per hundred pounds of animal at weaning 
time down to 4 pounds per hundred during the fattening 
period. 

The Importance of Correctly Balanced Rations 

In corn-growing territory hog-growers find their 
abundant and inexpensive corn a main reliance. It should 
be considered but one of the elements in a reasonably bal- 
anced ration. Attempting to rear hogs on corn alone, in 
whatever form, is a false economy by which the feeder 
cheats both himself and his hogs. Its natural supplements 
are those which furnish protein and mineral matter, and, 
if not easily available on the farm they are usually pur- 
chaseable so as to be used at a profit. Some, like clover, 
alfalfa, rape and other pasturage, are unquestioned as to 
their desirable qualities, and others, as the prepared meat 
scraps from the great packing houses and known by their 
various trade names, such as meat meal or tankage, have 
rapidly come in favor for the large amount of protein they 
supply at a moderate cost. The ash or mineral matter of 

26 



corn is not digestible by swine, and the absence of mineral 
matter in their food tends to an imperfect, bony structure; 
yet it is neither difficult nor expensive to supply wood 
ashes, salt, coal, charcoal or charred cobs as correctives, 
available along with their corn. The proper supplementary 
feeds used to balance the corn in a ration not only give bet- 
ter results in fattening, but also make possible a more eco- 
nomical ration. Experiment stations have repeatedly dem- 
onstrated that cooking or soaking grain for swine has little 
or no advantage. 

Pasturage 

Where alfalfa is not grown red clover is the standard 
hog pasture, but it is scarcely comparable to alfalfa. An 
acre of red clover should, as an average, support six to ten 
well-grown hogs for three or four months. The number 
that alfalfa will carry per acre will vary. River valley and 
creek bottom land having a good stand will carry from 15 to 
20 head of 50 to 125-pound shoats per acre. Upland of fair av- 
erage fertility will support from 8 to 10 head of the same 
kind. 

When a field is used only for pasture it is better to 
divide it into several lots and move the hogs from one to 
the other as occasion suggests. White clover, bluegrass, 
rye, rape, cowpeas, vetch, wheat and oats are also useful 
pasture plants. Providing some variety is much better than 
dependence upon any single growth, however excellent 
that one may be. It is much the best economy to furnish 
swine a grain ration when they are on pasture. One man 
estimates that it takes from one-half to one-third less corn 
on alfalfa pasture than on a straight grain ration to make 
a hog ready for market. 

A farmer who raises about a thousand hogs annually 
and who in one year sold $11,200 worth, keeps his hogs on 

27 



alfalfa pasture until about eight months old, giving one ear 
of corn per head daily. He then full-feeds them on corn for 
a month or two and sells at an average v^eight of 300 to 
225 pounds. Another feeds as much corn and slop as the 
pigs vi^ill clean up, all the v^hile grazing them on alfalfa, and 
sells v^hen six to eight months old at w^eights of 200 to 300 
pounds. One, vv^ho raises about a thousand head a year, 
feeds w^ith pasture all the corn the pigs w^ill eat, beginning 
shortly after weaning and continuing until sold at ten to 
eleven months, averaging about 275 pounds. One of the 
most extensive and successful breeders in the Middle West, 
says 25 years of pasturing hogs of all ages on alfalfa proves 
conclusively to him that a fourth to a half grain ration, 
while they are on such pasture, will produce greater growth 
in a given time than when in dry lots on full feeds of corn. 
A great advantage of alfalfa as a pasture is that it affords a 
fresh growth throughout the grazing season. 




"A" Shaped Portable House 

Standard type of hog house, easy of con- 
struction. Depth, 9 ft. 4 in.; width, 7 ft. 8 
in. Height about 6 ft.; 2x4-in. joists; give 
a foundation for floor. This house can be 
readily moved, enabling the maintenance of 
sanitary conditions. 



Housing Hogs 

Ordinarily large, 
permanent and expen- 
sive hog houses are 
not best; while small, 
light, portable wig- 
wams, with or with- 
out floors, and hold- 
ing but a few head, 
are easily cleaned and 
disinfected, or moved 
to a new and clean 
location. For pens, 
light galvanized iron 
troughs are extremely 



28 




satisfactory and easily cleansed. The latter is desirable in 
any form of trough. Do not permit feed to remain in them 
to sour and decompose. 

Ailments, Preventives and Remedies 

The principal ail- 
ments that interfere 
with the profits of 
swine - growing are 
cholera, intestinal 
worms and lice. Chol- 
era costs farmers un- 
told millions of dollars 
each year, but no one 
knows exactly what it 
is, its cause or a cure, 
although serum injec- 
tion is now obtainable 
from Government and 
State laboratories which properly used in time is a quite 
dependable preventive. This should be administered by a 
veterinarian, acquainted with such work and its results. 
Cholera infection is spread by diseased hogs, and is carried 
from farm to farm by the feet of visitors, by dogs, cats, buz- 
zards, pigeons, sparrows and running water. Government 
authorities have long recommended the following mixture 
as useful for protection against cholera, worms and other 
swine affliction, viz.: 



Shed Roof Hog House 
A more expensive type than "A" shape. 
Size 6 ft. 4 in. wide; 8 ft. long; 6 ft. 2 in. 
high in front and 3 ft. high in the rear. 

A type of house that allows better ventila- 
tion by the addition of openings at the top 
below the eaves. 



Cholera Preventive 

One pound each of pulverized wood charcoal, sulphur, 
sodium sulphate and antimony sulphide, with two pounds 

29 



each of sodium chloride, sodium bicarbonate, and sodium 
hyposulphite, all thoroughly mixed and a tablespoonful 
given in ground feed once a day to hogs weighing 200 
pounds, and to others in proportion to their weight. 

Worm Preventive 

A worm preventive highly approved is 10 pounds each 
of pulverized charcoal, air slaked lime and hardwood ashes, 
and 5 pounds each of common salt and sulphur with one 
pound of pulverized sulphate of iron all thoroughly mixed 
and kept in a dry place where swine may use it at will. 

Treatment for Lice 

Lice often become a sad torment to swine, breeding in 
myriads, especially behind the ears and forearms, between 
the forelegs and about the flanks, making thrift impossible. 
Kerosene mixed with half its quantity of lard oil, applied 
with a brush or otherwise two or three times at intervals 
of a week will prove fatal to the lice and their eggs. Almost 
any greasy substance is useful. There are also on sale var- 
ious patented dips and contrivances for administering them 
which serve their purpose admirably and are judicious in- 
vestments. Most of these constitute, too, excellent treatment 
for mange and similar skin ailments to which swine are 
often subject. 



30 




Wffi^ 



Pork Products 
The Making of Country Sausage and Lard 

By CAMILLUS PHILLIPS 
of Traymore Manor, Traymore, Bucks County, Pa. 



(Prefatory Note: — Mr. Phillips has made, for a great number 
of years past, in the heart of the banner farming county of Penn- 
sylvania, a series of investigations and studies of farm butchering, 
with special reference to the home production of country sausage 
and lard, not only on the limited scale required for health and 
economy in the farm home table, but also on the basis of adding 
a substantial cash amount to the year's income by sales outside. 
The processes outlined here are the essence of the skill gained 
in the course of butchering and trade, by many local experts, 
analyzed and condensed by an expert for general application.) 



THERE used to be a saying among country sausage 
makers that you can slide anything into a casing 
except a horse-shoe ; and a good dash of sage would 
cover up even that. But those days are over. 

There is only one way, these times, to make good 
country sausage and, by means of it, to make good money. 
That is why, in the course of this description of sausage and 
lard-making, only one way is given. Yet there are certain 
details of manufacture, and certain selections of ingredients, 
praised and practiced by makers aiming at superiority, that 
can well be dispensed with by a farmer who aims to produce 
only a first class sausage at a first class profit. He has 
always a market a good deal bigger than he is for plain, 
honest country sausage and good, solid, honest lard. It 

32 



will always cost him more than it is worth to chase the rain- 
bow of the market for sausage with frills on it. 

It may be said that every farmer, no matter how few 
his acres or how poor — no matter whether he can raise a 
thousand hogs or can't feed a shoat — has a gold mine in his 
sausage stuffer — provided he owns the right make of stuf- 
fer. For it is a permanent fact that, whether corn costs 50 
cents or $1 a bushel and hogs bring $5 or $12 a hundred, 
any farmer with plain horse sense, and the right machinery, 
can turn hogs into country sausage, lard, and hard cash 
enough to pay a good living profit. If he can't raise hogs, 
he can buy them ; the margin of profit is sure to be there — ab 
often as not, a bigger margin for the farmer who butchers 
than for the one who merely feeds them. 

Preferred Breeds for Sausage and Lard 

Men who raise their animals with the definite aim of 
turning them into country sausage, have generally a pref- 
erence for Berkshires as best meeting the prime require- 
ments of age and weight. But results are usually excel- 
lent with O. I. C. and also with Poland-Chinas. Under sim- 
ilar conditions, the Duroc-Jersey and the Poland-China 
breeds are apt to run more to lard tendencies ; but they, too, 
are available for both purposes. And many hog growers 
are well satisfied with the results attained by means of 
cross breeds. In practice, particularly where a man has to 
buy in order to supplement his own stock, the good, satis- 
factory sausage hog is always ''as is," whether his breed be 
Berkshire or "boardyard." And, if he isn't aW fat, he is 
likely to make good sausage, even though his age be up to 
five years and his weight to 500 pounds. Given the choice, 
far better country sausage will go into the casings from an 
old animal than from a very young one, for the older meat 

33 



is dryer and the sausage stands up far better in the frying 
pan. What's more, the profit, proportionately, is much 
greater on the full grown animal than it can be on any pig 
of 4 months, even with a w^eight of 125 to 140 pounds — 
which happens mighty seldom. 

Profitable Age and Weight for Slaughtering 

In the past, the standard age for a sausage and lard 
hog was 1 year. Modern experts in feeding, handling se- 
lected strains, have been able to show 200 pounds at an age 
of 5 months. The expert country sausage maker today is 
well satisfied to find his hogs between those two standards 
— to work with animals 8 to 10 months old that have an 
average weight of 200 pounds, dressed. That constitutes 
the ideal general profit weight, with the carcass in ideal 
condition for supplying firm yet tender sausage meat and 
lard that, with the least outlay of fuel and labor, will stand 
up well under all ordinary temperatures. Such a hog, dress- 
ed at 200 pounds, will have weighed about 250 on the foot. 
It can fairly be relied upon to furnish 60 pounds of lard and 
at least 100 pounds of country sausage. 

Necessary Equipment for Making of 
Sausage and Lard 

Apart from the chopper and the stufifer and lard press 
— two items which must embody mechanical perfection — 
the farmer's equipment for the business can be so simpli- 
fied that it need cost him practically nothing; and the spe- 
cial sausage and lard outfit is now made, in perfect adapta- 
tion to its purposes, at a price so low that the business can 
be started, on its mechanical side, with an investment of 
only a few dollars. 

34 



The Perfect Sausage Chopper 

The essence of quality in country 
sausage is mechanical perfection in 
the cutting of the meat; so that a 
meat chopper alone should be em- 
ployed which actually does chop. 

Any machine that merely tears, 
mangles or shreds produces an in- 
ferior article, besides maintaining a 
continued demand for extra, need- 
less power. 
The one 




A knife aud plate chopper 
of the style that screws fast 
to table or block. This ma- 
chine will chop three pounds 
of meat per minute. 



meat-and-food chopper now employed 
by makers of country sausage who are 
gaining local reputations — some 
among them national reputations — for 
quality, costs no more than inferior 
machines, yet it is constructed wholly 
on the cutting principle, having a four- 
bladed steel knife, razor like in sharp- 
ness, . re- 
vo 1 V i n 2: 




Family size style of 
knife and plate chopper. 

Attaches to table by 
means of thumb-screw 
clamp. Chops one and 
one-half pounds of meat 
per minute. 





Knife 



Plate 



Four - bladed, keen - edged, 
steel knife that revolves 
against perforated steel plate, 
giving the true slicing cut. 

Perforated steel plate. The 
meat is forced by means of 
the feed screw of the chopper 
against and into the perfora- 
tions of the plate, as the re- 
volving steel knife slices 
them into tiny uniform par- 
ticles. 



against the perforated steel plate to 
which the meat is driven by the 
screw. Capable of a relatively 
enormous output, it is marvelous 
that a machine of such productive- 
ness, made in all sizes from hand 
work up to immense power outfits, 
could be adjusted to so fine a nicety^ 
and, after years of service, never 
weaken and never fail to run any 
way but true. 



35 



The Perfect Sausage Stuffer and Lard Press 

The stuffing machine must embody a principle of equal 
importance for the purpose intended — the principle of exclu- 
sion of the air from the casings. Ordinary stuffers, admitting 
even a few traces of air into the sausage, make certain its rapid 
loss of freshness and the development of all the dangerous 
taints incident to pork. But the ideal meat chopper which has 
been described has made for it and its press an equally ideal 
stuffing attachment, with corrugations that ensure absolute 
exclusion of the air and make a sausage that keeps in a manner 
astonishing to those accustomed to expect a product which 
must be cooked and eaten immediately, lest it should have 
already begun to spoil. 

The sausage stuffer, which is 
also the lard press, that will handle 
large quantities of sausage or 
lard, calls for an exactness in con- 
struction that matches the nicety 
of the chopper. The cylinder 
must be bored true — perfectly 
true — true to one-thousandth part 
of an inch ; so that, the plunger 
plate shall fit the cylinder, from 
top to bottom, with unfailing and 
hair-breadth accuracy. 

Imperfect fitting is what makes 
so many stuffers bind and, when 
the pressure is increased to carry 
the plunger plate down in the cyl- 
inder, break like brittle china. 
The perfect stuffer, too, is ob- 
tainable — made with the same regard for the essential 
basic principle involved and constructed with the same 




The stuffer with the pat- 
ented corrugated spout that 
prevents air from entering 
the sausage casing. The iron 
cylinder of this stuffer is 
bored true. The plunger 
plate fits with mechanical ac- 
curacy and cannot jam or 
bind. Note the broad lips of 
the tin strainer used in press- 
ing lard. These lips enable 
the operator to secure a firm 
hold and prevent burning the 
hands when the strainer is 
filled with hot cracklings. 



36 



fineness combined with strength. Every hardware and 
implement dealer in the United States and Canada knows 
the identifying marks which have been specified here ; keep 
the appliances always in stock, and sell them at prices which 
are extremely low compared to the profit they enable the 
farmer to obtain from the selling of his hogs as pork prod- 
ucts. With whichever sizes he may require of these all- 
important means for making country sausage and lard, 
installed and ready for service, no farmer need venture an 
additional outlay, except for the raw material. But if he 
can spare only a modest sum for his first investment, he will 
find himself more than repaid in economy of time and 
trouble. 

Appliances for Slaughtering 

and Dressing 

Thus, he can erect a dressing 
scaffold by means of three stout 
saplings in tepee form with a 
fence rail laid from their top to 
the crotch of an apple tree; and 
it will work as well as if he hired 
a carpenter from town to build a 
scaffold of selected pine, guar- 
anteed free from knots and var- 
nished like a market rack. And 
he can make his own gambrels, 
of oak or hickory, as well as a 
supply house can furnish them. 
Tepee form of scaffold jjc can contrivc, from the odds 

made by binding together ' 

with rope or wire three sap- and ends of the farm equipment, 

lings. This scaffold can be i -r i • i 

used to support a single car- the butcher knife that is to shave 

cass, or can, if heavier tim- ^.i i i j r „^ ><a 

ber is unavailable, be used as the hogs ; or he can spend trom 40 
?he'l?aff^oid r^ai^' "''''^''"' "' to 50 ccnts for a new one and a 




37 




A safe and secure method of hanging carcasses of hogs for bleeding and 
dressing. The crotch of a tree has been used as one of the standards for 
the rail of this quickly-erected scaffold. 



good one. He can buy a scraper for 15 cents or he can use 
the butt of an old-fashioned candlestick — and a mighty good 
scraper a candlestick makes, at that. He can unhead a bar- 
rel and have for nothing a scalding tub that will start him 
in business on a scale big enough to make money that is 
worth while ; but he will make no very serious mistake if he 
decides to spend the $28 or $30 necessary for the regulation 
hog scalder, which combines all the items of the outfit 
needed to prepare the carcass up to the time it lies on the 
butchering table. 

Such a scalder includes a caldron of galvanized iron 
holding two barrels of water, together with the fire frame 
of iron, equipped to burn wood so economically that the 
water can be heated to its due scalding temperature within 
one-half hour. 

The saving of fuel alone with such an apparatus 
speedily repays the original outlay. 

The other one appliance required for a wholly profitable 
farm butchering plant is something which should be on every 

38 



farm anyway — a really efficient bone mill. This, too, can be 
procured in the necessary perfection for speed of operation, 
economy of labor and fineness of output; and it can be had 
either for hand or for power. Like all the other machines 

made for the uses of the 
farm butcher, it occupies 
the minimum space pos- 
sible and can be installed 
at any convenient post or 
wall. Such a grinder, de- 
signed for use on dry 
bones, is equally effective 
for the countless other 
needs of the modern farm 
— in grinding oyster 
shells, corn, roots, salt, in 
fact for reducing to fine 
condition every substance 
that presents resistance 
calling for a machine 
which no quality of mere 
hardness can put out of 
working order. The same hardware man or implement 
dealer who can so readily comply with a call for the per- 
fect cutter and stufTer will have on hand the one efficient 
bone, shell and corn mill, for it is manufactured by the 
same company. 

A Modern Method of Killing Hogs 

There has always been a good deal of needless mys- 
tery surrounding the art of killing a hog, largely because 
a very simple act has had so many inexpert hands to per- 
form it. The novice can do no better than adopt the method 
used by skilled, old-time farm butchers, who still employ it. 

39 




Bone, shell and corn mill of a compact 
type that takes up but little room. 
Made for bolting securely to heavy table. 
The grinders are especially prepared 
metal, warranted equal to steel. An 
extraordinarily useful machine on the 
farm. 



The average man can use a rifle, at close range, with much 
greater accuracy than he can swing a pole axe. Indeed, I 
have seen the best killers in the city slaughter houses miss 
their stroke twice in a score of hogs and fairly mash the 
skull to pieces before they could give the suffering animal 
its quietus. Even when the blow strikes surely, in the cen- 
ter of the skull above the eyes, it never fails to drive around 
it splinters of bone. But the rifle bullet, planted in the same 
spot, makes a small, neat perforation and brings instant 
unconsciousness and death. 

Save the Blood 

The careful farm butcher, ambitious to rival those great 
establishments where nothing is lost but the squeal, will 
make a special trough to hold his hog when he kills, so 
inclined that the blood will run into a tank, where it can be 
kept clean and used for that delicacy, blood pudding, or 
blutwurst, or can be soaked up by any handy absorbent 
and used later as a fertilizer. Dried blood fertilizer, con- 
taining nothing better than the drainage of hog killing, is 
one of the best and highest priced fertilizers sold; and a 
hog of 250 pounds at the time of slaughter will yield 6 
quarts of blood. 

The First Cut 

When the animal drops under the rifle shot, the butcher 
lifts the left front leg, drives the knife into the throat just 
above the point of the breastbone and cuts upward to the 
chin, completely severing the jugular vein. 

Scalding 

The carcass is ready for scalding when the blood flow 
ends. There are husky butchers who will handle a 250- 
pound carcass by main strength and sleight-of-hand ; but the 

40 




average man will prefer a pulley wheel for lowering the 
body into the caldron, whether it is home-made from a 
barrel or is the regulation iron boiler. A little farm butch- 
ery secret of the scalder is to mix a pint of pine tar to a 

hlindred gal- 
^^ Ions of 
scalding wa- 
ter ; or, if 
plenty of 
wood ashes 
are available, 
to throw in a 
quantity o f 
them. The 
addition o f 
either to the 
water makes 
the hair mat 
and scrape 
o ff much 
more read- 
ily. Since the scraped hair of a farm plant is relatively so 
small in quantity, it rarely pays to endeavor to save it for 
sale. Going into the manure pile, especially with the wood 
ashes, it makes a valuable fertilizer. 

Scraping 

The scraping must be done as quickly as possible after 
scalding; the shaving can follow, with cold water, with- 
out removing the carcass from the table. Then insert the 
gambrel under the gambrel strings at the hind heels and 
hang the carcass on the dressing scafifold, sliding onwards 
every carcass as the next is hung, until the cross piece is 
filled. 



Scalding vat attached to side of platform for scrap- 
ing. The convenience of this arrangement is immedi- 
ately seen. The slaughtered hog can be hauled up the 
sloping platform and into the vat, lifted out again and 
placed upon the platform for scraping with the mini- 
mum of handling. Platform is about 6x8 ft., raised 
about 2% ft. from the ground. Note the fireway and 
chimney arranged so as to distribute the heat evenly 
on the bottom of the vat. 



41 



Scrubbing and Shaving 

As soon as the carcass is hung, it may be given its final 
cleaning, with cold water and a scrubbing brush. And 
then it should have its final shave, making a clean job of one 
which careless butchers leave to the single operation of the 
shaving knife. 

Opening the Carcass 

To open the carcass, when the animal is not more than 
6 or 8 months old, cut first from the crotch downward, 
merely splitting the skin, until the end of the throat cut is 
reached. That allows the skin to gape along either side of 

the cut and affords 
free play for the 
knife in the real 
opening cut, which 



Hanging carcass by 
gambrel, with tub 
at side for entrails. 
Note the l«cation an<} 
length of the various 
cuts. 

In the first cut the 
knife must be driven 
deeply so as to sever 
all the large veins 
in the throat of the 
pig. 

The second cut mere- 
ly separates the hide 
when the natural dis- 
tention of the flesh 
will draw the two 
sides of the cut 
apart. 

The third cut must 
be deep and should 
be started close to 
the haft of the 
knife, owing to the 
fact that it is neces- 
sary to separate the 
breast-bone of the 
hog during the first 
portion of this third 
cut. As the knife 
travels upward, it is 





follows. At 
point where 



drawn nearer to the sur- 
face so as not to disturb 
any of the large organs 
and entrails in this por- 
tion of the carcass. Care- 
fulness in making this 
last section saves trouble. 



the 
the 

throat cut is met 
on the downward 
stroke, turn the 
blade, drive it in 
and, cutting upward 
with the full power 
of the arms and legs, 
come right through 
the breastbone and 
so on upward to the 
crotch. 

Insert a 14- or 16- 
inch stretcher, ac- 
cording to the size 
of the carcass, and 
take out the entrails. 



42 



Emptying the Carcass 

Beside the carcass there should be, in readiness, a tub. 
The bowel tract, loosened at the rectum, is brought down, 
with the stomach attached, the butcher resting them on his 
arm as he proceeds and, when they are free, dropping them 
into the handy tub. Next he removes the liver, heart, lights 
and windpipe, with the throttle attached. He hangs up the 
series of parts by the windpipe and, first of all, pulls off the 
gall bladder from the liver. Then he removes the lights ; 
then the valves, or "deaf ears" from the heart, which he cuts 
open to allow for drainage of the ventricles. Heart and 
liver, well rinsed in cold water, are put in a salt solution, 
2 pounds to a gallon, to soak over night. The lights and 
entrails, ordinarily disposed of as fertilizer, can be given a 
sale for direct profit if negro trade exists in the neighbor- 
hood. Many negroes use the lights as food; the entrails, 
turned and washed, are fried crisp and enjoyed under the old 
English name of ''chitterlings." 

The carcass, thus dressed, is generally assumed to have 
lost 20 per cent, in weight ; and it is on the basis of 20 per 
cent, reduction that market weights of hogs afoot and 
dressed are appraised. All that remains is to wash out the 
cavity with water, stick a corncob in the mouth for continu- 
ous drainage, and let the carcass hang for cooling. The 
minimum is from 6 to 8 hours; most farm butchers find it 
convenient to let the carcass hang until next morning, when 
the weather is suitable. 

Cutting Up 

The first operation to follow is the cutting off of the 
head, which is quartered by splitting lengthwise and then 
across. Take out the tongue and the brain, and cut off the 
snout and the ears, all useful as ingredients of that other 

43 



pride of the delicatessen stores, hogshead cheese. The 
jawbones, with the teeth — most farmers find them the un- 
cleanly dirty parts of the animal — can be removed and let 
go as fertilizer. The jowls can go into the hogshead cheese ; 
or they can be salted ; or they can be used in that wondrous 
dish, on which Pennsylvania's Caesars feed, scrapple. 

Now split the body into halves, leaving on either side 
its due share of the kidneys and their leaf lard. Treating 
both sides alike, take out first the kidneys and the leaf lard. 
Saw the ribs at a distance of 4 inches from the backbone, 
a cut that gives the pork loin, from the ham up to the neck. 
Cut out the ham; cut out the shoulder. That leaves the 
spare ribs, which constitute the side of bacon. If, in the 
country sausage, the ham as well as the shoulders are 
worked up, the bacon must be used as well, or the sausage 
will be too dry. Where all the carcass is to be worked up 
into country sausage and lard, it is possible to take off the 
skin whole ; and then it has a value for tanning and can be 
sold on its own merits. But wherever scrapple is salable 
the skin can be cut on the various parts, and, when trimmed 
off. serves as an excellent scrapple ingredient. The lard of 
the hams and shoulders is cut away in the trimming attached 
to their sections of skin and later is cut from the skin pre- 
paratory to the rendering. 

By-products 

The entrails — including the stomach, the bowel tract 
and the bladder — furnish their proportion of lard — from 5 
to 6 pounds from a 200-pound animal. When this gut fat, as 
it is termed, has been removed it is soaked over night in 
water, washed well the next day, and rendered out with the 
ot'her lard fats. So treated, the gut fat odors are first re- 
duced to the lowest measure and then are merged with the 

44 



other fats so thoroughly that they are not perceptible. The 
paunches, well cleaned and stuffed with sausage meat, hold 
about five pounds, and can be sold under the name of "Tom 
Thumbs" at regular country sausage prices. The weight of 
a paunch itself being about a pound, a retail price of 22 
cents per pound for a Tom Thumb sausage package repre- 
sents a clear gain of 22 cents on one item of the hog viscera 
which is frequently thrown away. The sweetbreads, 
which come away with the entrails, are classed as a delicacy 
and a fair market price for them is 25 cents per pair. The 
kidneys are relished not only by negro consumers, but by 
many whites; and they make be looked upon as command- 
ing a market for themselves just as they are. 

Why Country Sausage is Profitable 

The making of country sausage is something that is far 
more simple when it is done well than when it is done badly 
— and infinitely more profitable. It was long the fixed belief 
of country butchers that sausage gave its due returns only 
when made from the shoulders, the ham trimmings, and the 
bacon trimmings, which are represented by the 2-inch cuts 
on either side of the belly. But experience has demon- 
strated that not only can the rest of the carcass be worked 
up into country sausage of the finest quality, but it can be 
done at a profit relatively higher than the gain available 
from separate sale. Loins, hams, all the parts which furnish 
meat desirable for other familiar uses, usually gain in value 
by passing through the meat chopper and the stuffer. For 
the higher values of some parts in the operation the reason 
is obvious, as in the case of fresh hams which, bringing 18 
cents per pound as they are, increase to 22 cents when they 
are in sausage casings, a gain of more than 22 percent. But 
there is another reason, ordinarily not guessed. The intro- 

45 



cluction of every additional pound of lean meat calls for 
the addition of just half the weight in fats; and so portions 
of the carcass which would otherwise be sold, after rend- 
ering, in the form of lard, at the comparatively low lard 
price, go to the consumer not only in their full, original 
weight, but also at a price which is commonly 50 per cent, 
higher than the selling price of lard. 

The Secret of Good Sausage 

There is, however, a sharply defined limit at which 
the introduction of fats for country sausage of high quality 
must stop; and the setting of that limit is commonly what 
constitutes the difference between the maker of a large sau- 
sage trade and the failure in the business. The buying pub- 
lic is slow to forget the sausage seller whose goods shrink 
in the pan from the size of a banana to a peanut. That limit 
is represented, in theory, by the normal proportion of fat to 
lean in the strictly sausage meat of a well-fed animal. In 
practice, where the other cuts are worked up, the safe rule is 
one part of fat to two parts of lean. Well mixed, a country 
sausage so proportioned will not shrink in the frying and 
will stand the test of the most critical among connoisseurs 
of country sausage anywhere in the United States. 

Lean and fat should be cut into 2-inch cubes and then 
thoroughly mixed together in order to avoid, in the casing, 
those streaks of fat which, in badly-made sausage, fry 
down to the wasp waists that make housewives shriek 
they've been swindled. The mixing operation should carry 
into the mass the seasoning. 

Next to the proportioning of fat to lean, the seasoning 
goes further in fixing the status and the future of a coun- 
try sausage maker than any other factor ; and, next to guess- 
ing the weather, there is nothing more uncertain. The sea- 

46 



soning of country sausage is one modern, overwhelming 
proof of the ancient dictum that there's no disputing about 
taste. 

It all comes down to a question of sage : Personally, I 
regard the sage herb as an invention of the Devil, but I have 
seen the daintiest of the fair maiden guests at famous hotels 
in New York breakfast on sage-filled country sausage with 
the appetite Eve brought to the apples of Eden. The plain 
business course is to play safe until customers express a 
preference and then to give them the seasoning they desire. 
The two seasoning recipes, which, in experience, have 
proved most grateful to the palates of the plain sausage and 
the sage sausage cases respectively, are these: 

Two Famous Tested Recipes 

PLAIN COUNTRY SAUSAGE: To 100 pounds of 
sausage meat, put 22 ounces of salt and 10 ounces of black 
pepper; smaller quantities in proportion. 

SAGE FLAVORED COUNTRY SAUSAGE: To 100 
pounds of sausage meat, put 22 ounces of salt, 10 ounces of 
black pepper, and 12 ounces of sage; smaller quantities in 
proportion. 

The meat and fat, with the seasoning, being thoroughly 
mixed, the best results are obtained by passing it through 
the chopper twice, the first cutting being made with the 
plate carrying i^-ii^ch holes, the second through the 3-16 
inch plate. The second cutting ensures not only complete 
fineness in the chopping, but serves to perfect the mixing. 
After that, the stuffing by means of the press with its cor- 
rugated stuffer — care being taken not to overload the cas- 
ings — completes the making of the sausage. It is tight 
stuffing that is the cause of country sausage bursting open 

47 



in the frying; and the ideal sausage is that which, in the 
pan, browns all around and comes to the table intact. 

Sausage Casings 

It is, of course, possible and practicable to make use of 
the hog's own bowel tract as a casing; but it is rated in the 
regular trade as being rather too large for the purpose of 
country sausage and, what with the labor of cleaning in- 
volved and the cheapness of the usual sheep casings, it 
scarcely pays to take the trouble. Wherever there is a mar- 
ket available for chitterlings, it pays to dispose of the bow- 
els in their original form and to buy the sheep casings, of 
which 1 pound should serve for the stuffing of 80 to 100 
pounds of sausage. 

Link sausage, a form preferred by many consumers, 
can be made simply taking the coil, pressing back the meat 
on either hand, and tying a knot in the section of skin thus 
emptied, repeating the knot at the usual intervals seen in 
link sausage. 

The Keeping of Sausage 

It is popularly believed that country sausage cannot be 
kept beyond the cold weather of the early spring. For those 
who would enjoy their home-made sausages throughout the 
summer, it is possible to case the sausage meat in muslin 
bags about 2^^ inches in diameter, which, after filling, 
should be soaked for 3 days in the ordinary pickle of salt, 
saltpeter and brown sugar, made strong enough to float an 
tgg. Hung up in a fairly dry cellar, country sausage in this 
form can be brought to the kitchen any summer day, washed 
in water, boiled and served cold in slices. Or the regular 
sausage coils can be fried in the regular way and then pack- 
ed in a crock. With melted lard poured over it until the 
crock is filled to the top, the sausage keeps safely through- 

48 



out the warm weather. The surface of the lard may show 
mould; but it does not penetrate below and the sausage 
comes out of its preservative possessing all of its original 
flavor. 

Scrapple, and How to Make it 

The scrapple which has been referred to is a favorite 
dish in Pennsylvania, where its fond partisans have long 
believed that it needs only a pioneer elsewhere to give it a 
national fame beside which the reputation of Boston's beans 
must sink into oblivion. There is no question but that it 
finds favor with every person who enjoys country sausage, 
or that it can serve as a bright, particular star in the galaxy 
of good, hearty viands, appreciated on the farm table. 

For scrapple, boil all bones, scraps and skins in plain 
water until the meat falls from the bones. Dip out all solids 
and, on a table that should be zinc-covered, separate the 
meat from the bones. Run the meat through the chopper, 
making it very fine. Meanwhile, increase the quantity of 
liquor in the boiler by adding about 33 per cent, of water 
and bring it again to a boil. Have prepared a mixture of 
corn meal, 50 per cent. ; middlings, 25 per cent. ; and buck- 
wheat, 25 per cent. — the buckwheat being the secret of 
scrapple's delicious brown crust when it leaves the frying 
pan. Into the boiling liquor, for 60 gallons, put 3 pounds 
of salt and 1 pound of black pepper. Then thicken with the 
grain mixture until the stirrer stands up unsupported in the 
boiler. Work in then the chopped meat particles until the 
whole mass is thoroughly mixed. Dip out into shallow, 
oblong pans, which may hold from 5 to 15 pounds, and set 
to cool on an open rack. For good scrapple, a price of 8 
cents per pound wholesale and 12 cents retail is common 
enough. When one notes that not only does it dispose of 
such parts as the liver, heart and tongue, but also of all skin 

49 



and of the meat waste attached to the bones, the returns are 
excellent; but the bulk of the profit comes from the grain 
and the water it has absorbed in the boiling. Best of all, the 
consumer, once he has eaten a single slice of the delectable 
combination, cut to about ^-inch in thickness and coming 
from the pan between its own crisp, golden brown crusts, 
grudges not a cent of the price he has paid above their in- 
trinsic values for the corn meal, the middlings, the buck- 
wheat, and even the water. 

Lard Rendering and Packing 

You can make lard in any number of satisfactory ways ; 
but, if you have a reasonable prospect of more than a very 
small business, it will pay to invest from $25 to $30 in a 60- 
gallon lard boiler, which includes the caldron, the cast fire- 
place and the smoke pipe, the outfit being designed to burn 
either wood or coal. 

In general, the older the hog, and the more nearly corn- 
fed he was, the better lard he furnishes. Very young ani- 
mals, and poorly-fed animals, carry fat which, running high 
in olein, renders out into a lard incapable naturally of sus- 
taining much above 80 degrees Fahrenheit, if that. But 
expert knowledge can go far in making even inferior lard 
stand up ; and, with good fat to work on, lard of the highest 
quality can be produced. 

Start a brisk fire under the caldron and put in at first 
no more than 10 pounds of fat. As the lard tries out, add 
more of the fat, reserving the leaf lard to the last, and stir- 
ring frequently until the caldron is filled or the stock of fat 
has been used up. Then keep under the caldron a moderate 
fire for a period ranging from 6 to 8 hours, until the crack- 
lings are crisp and well browned. If the fat is unusually 
high in olein, the fire can be maintained with advantage as 

50 



long as 10 hours. It will take a shamefully poor quality 
of fat to give soft lard after such a rendering. The sau- 
sage stuflfer and lard press, which has been described, now 
receives the cracklings and it turns them out as dry as so 
much punk, ready to be fed to the chickens, or, if the torch 
of gastronomic enlightenment has passed that way, to go 
into the scrapple and increase human happiness. 

In the lard press have hanging a clean muslin strainer, 
into which the lard, when the rendering is finished, should 
be dipped from the caldron. This strainer catches not only 
the cracklings, but also all the small particles of tissue which 
must be kept out of the finished product. 

The superheated lard, passing through this muslin 
strainer and out from the press, runs into a large cooling 
pan, a convenient size for which, is a capacity for 300 pounds 
of lard. 

The cooling pan should be equipped with a spigot 
through which, when the lard is cooled sufficiently although 
it should still be freely liquid, it can be run into the tin cans 
in which it is to be sold. With lard rightly made, there is 
no need for any kind of preservative, clarifier or bleacher. 
Keeping quality, clearness and whiteness are all present nat- 
urally. 

The most satisfactory lard container is tin cans holding 
50 pounds, usually costing 25 cents ; 25-pound cans sell for 18 
cents ; 5-pound cans for 5>^ cents, and 4-pound cans for 4^4 
cents. 

With pigs selling at $10 to $12 per hundredweight, 
dressed, lard will command usually 12 cents per pound 
wholesale and 15 cents retail. 

Recollecting what has been said regarding the increased 
value of the fat when it serves to supplement the lean meat 

51 



used in country sausage, the farmer who contemplates en- 
larging his income by the use of the mortgage-lifting meat 
chopper and lard press can see with half an eye how wise he 
will be to go the whole hog. 

Marking Pigs 

The raiser of hogs should early establish a systematic 
method of marking his swine, not only for the purpose of 
identification when they have strayed beyond the boundaries 
of his farm, but so that he may check up carefully, without 
mistake in his record-book, the age and gain in weight of each 
individual pig. 

Swine are generally marked by notching or punching the 
ears. A harness punch or any other instrument is used that 
enables the work to be quickly done. All pigs in a litter should 
be given an identification mark. Each pig the same mark. If 
necessary special marks can be put on for the identification of 
each pig. 

A method commonly used is to mark the right ear of the 
pig with notches or punches to indicate the units and multiples 
of the figure 1. 

One notch on the right ear, lower edge, standing for 1 ; 

On the upper edge for 10; 

Two notches on the low^er edge represents 2 ; 

Two notches on the upper edge, 20. 

The left ear of the pig carries notches or punches indi- 
cating the units and multiples of the figure 3. 

One notch on the lower edge, standing for 3 ; 

Two notches on the lower edge standing for 6. 

One notch on the upper edge standing for 30 ; 

Two notches on the upper edge standing for 60. 
' One notch on the lower side of right ear ; and 

One notch on the lower side of left ear, would stand for 4. 

52 



Two notches on the lower side of right ear; and one 
notch on the lower side of left ear would stand for 5. 

One notch on the lower side of right ear; and two 
notches on the lower side of left ear, with one notch on 
upper side of right ear, stands for 17. 

Any combination up to 100 can be made through this 
system of marking. It is easy to remember by establishing 
the position of figures 1 and 3, and 10 and 30. The rest of 
the numbers being merely combinations. 

By all means keep an accurate record of your pigs, and 
their cost. By doing this you can tell exactly at the end of 
your year just what profits they have brought you. Also by 
comparison of foods and weights, you can arrive at deduc- 
tions that will assist materially in the economical feeding of 
your swine. 

Points on Feeding 

Before young pigs are weaned, grain rations may be fed. 
After weaning heavy grain feed may be postponed until 
cooler weather. Following rations are satisfactory for devel- 
oping young pigs. 

Equal parts of cornmeal, wheat middlings, ground oats, 
}i part of oil meal. 

Or, equal parts of ground barley, wheat middlings, ground 
oats ; % part oil meal. 

Or, equal parts cornmeal and wheat middhngs, ^ part 
oil meal. 

Or, equal parts of wheat middlings and ground barley; 
ys part of oil meal. 

First ration is in good proportion to keep the digestive 
tract in proper condition. During the fattening period corn 
should be fed in increasing amounts. Oil meal is an impor- 
tant ingredient, as it forms a heavy combination when mixed 

53 



with the slop, that prevents settling. Without oil meal or milk 
in slop, the heavy foods will settle rapidly to the bottom. Oil 
meal besides regulating the digestive organs gives quality to 
skin and hair. 

Skim Milk is Fine Food 

The owner of swine who raises clover, alfalfa and corn, 
and has a good supply of skim milk needs to purchase but 
little other food. Skim milk makes a splendid feed for swine. 
If sufficient quantities are used to form the greater part of 
the liquid in any ration, oil meal need not be fed. About one 
hundred pounds of skim milk are equal in value as food to one- 
half bushel of corn. Buttermilk is equal or even better than 
skim milk for fattening swine, though not considered as good 
for young pigs. 

Forage Crops 

An important part of food supply for swine is good for- 
age. The owner of swine should develop his animals as much 
as possible on dairy and farm products and forage crops, with 
a heavy grain feeding for the fattening or finishing period. 
Native blue grass is a satisfactory pasture in spring and 
early summer. After July, when this grass becomes dry and 
ceases to grow, it should be supplemented with rape or other 
of forage crops. Rape is a valuable forage. Rape should be 
from 14 inches to 18 inches high when the pigs are turned 
into it. Some farmers sow rape broadcast with oats and 
cloA-er, in the proportion of 5 pounds rape, 6 pounds oats, 1 
bushel clover per acre. Each acre with a good stand will sup- 
ply fifteen spring pigs with forage for the rest of the season. 
Clover before it is matured is a splendid forage crop. Clover 
and corn make one of the best combinations for cheap pork 
production. Alfalfa is considered equal to clover. Its value 
has been demonstrated in the western States, where it is 
grown abundantly. Field peas and oats usually furnish but a 

54 



short period of forage, but on light soil the mixture should 
prove satisfactory. Red clover and oat mixture properly grown 
should make a saving- of 25 to 30 per cent, in the grain ra- 
tions. An acre of clover and oats properly grown and cared 
for should furnish forage from the middle of June to Octo- 
ber for fifteen to twenty spring shoats. 

Certain precautions are necessary in order to feed forage 
to advantage. The pig should not be turned into forage until 
it has a good start. Wet ground and soft feed after a heavy 
rain is easily damaged by the pigs tramping on the feed and 
rooting the ground. Better to take the pigs ofif for a few days 
until the ground is dried out. 

Special Care of Boars 

A boar about a year old will have developed four large 
tusks. These it is necessary to remove to prevent him doing 
damage to the other animals and to the attendant. After 
removal, these tusks should be cut twice each year as they 
continue growing out. The quickest and easiest method of 
removing tusks is as follows : Place the hog beside a stout 
fence post, insert a rope in his mouth and tie it tightly over 
the upper jaw. Then, the head can be put closely in position 
against the post. With a pair of strong nippers or sharp 
pinchers similiar to those a blacksmith uses, the tusks can be 
quickly removed. It is cruel and unnecessary to knock out 
tusks with a cold chisel. Old boars should be carefully 
watched as to the condition of their hoofs. It is necessary to 
trim their feet, and this is best done by the use of the nippers 
and a rasp. If their skin becomes harsh and scurfy, it can be 
treated with an appHcation of one-third crude oil and two- 
thirds warm water; for a mixture of one-third kerosene to 
about two-thirds machine oil. 



The Machine with the Knife and Plate 
that CUTS Meat and Food 



"ENTERPRISE" 

Meat-and-Food 
Chopper 




X 



The 
*Enterprise' 
Steel Knife 

and 

Perforated 

Plate 



-«S=- TINNED ■=©& 



56 



The "ENTERPRISE" 
Meat-and-Food Chopper 

Is Best For Cutting Sausage and Scrapple Meat 

THE "ENTERPRISE" Meat and Food 
Chopper has a knife and plate that 
actually cuts — like the butcher's sharp 
cleaver — chopping clean, without stringi- 
ness, and does not squeeze, mangle, tear or 
rend the meat or food, but preserves the 
flavor-giving juices. 

The four-bladed, keen-edged steel knife 
rotates against a perforated steel plate giving 
the true shearing cut that ^'slices'" all meat 
or food into uniform tiny particles. 

Easily taken apart and cleaned. 

"ENTERPRISE" Meat-and-Food Chopper for 
permanent attachment to table or block. Large 
family size and sizes especially for butchers, market 
men, farmers, poultrymen, hotels, restaurants and 
public institutions. 

No. 1 2 Chops 3 Pounds Minute $2.25 

No. 22 Chops 4 Pounds Minute 4.00 

No. 32 Chops 5 Pounds Minute 5.00 

One standard plate, ^ inch holes, and one knife 
supplied with chopper; other size plates are obtain- 
able for coarser or finer cutting. 

57 



FamUy Size "ENTERPRISE " 
Meat-and-Food Chopper 

This style can be instantly attached to 
table by means of thumb-screw clamp 

Reduces Cost of Living in the Home 

Make dainty dishes 
from left-over meats 
and foods of all 
kinds. Enables 
housewives to serve 
fish, fowl and vege- 
tables of every de- 
scription in new and 
attractive forms. ~ '^^^.f 

Small Family Size, No. 5— $1.75 

Weight, 4%^ pounds Chops I/2 pounds per minute 

Supplied with one knife and two plates xe and % inch holes 

Large Family Size, No. 10— $2.50 

Weight, 8% pounds Chops 3 pounds per minute 

All parts standardized and quickly replaced. 

Your dealer can supply you. 

Cook Book for 4 cents in stamps — the "Enter- 
prising Housekeeper," giving economical ways to 
prepare breakfast, dinner and supper dishes; 200 
tested recipes and housekeeping hints. 

THE ENTERPRISE MFG. CO. of PA. 

DEPT. B, PHILADELPHIA 

58 




The Machine with the Corrugated Spout 
that Prevents Air from Entering the Cas- 
ing, Assuring Preservation of Sausage 

"ENTERPRISE" 



Sausage 
Stuffer 




Lard 

and Fruit 

Press 




59 



The Sausage Stuffer That 
Gives Perfect Satisfaction 

IN its design and manufacture the 
"ENTERPRISE" Sausage Stuffer not 
only ensures the highest efficiency in 
operation, but saves time and labor in the 
stuffing of sausage and the pressing of lard. 

Better Sausage 

Sausage stuffed with the "ENTERPRISE" 
is better preserved, for no air can enter the 
sausage casing because of the corrugations 
in the spout of the Sausage Stuffer. This 
Corrugated Spout is found only in the 
"ENTERPRISE." 

Iron Cylinder Bored True 

The iron cylinder is bored true to 1-1000 
part of an inch, from top to bottom, there- 
fore the plunger plate can't bind or jam. 
This careful fitting prevents breakage. 

The accurately fitted gears, and long 
handle make easy turning. 

The tin cylinder, or strainer for lard mak- 
ing, has two broad lips. This makes it easy 
to handle when filled with hot cracklings, 

60 



prevents burning the fingers, and gives a 
"safe grip" w^hen lifting. 

This "ENTERPRISE" Stuffer is quickly 
coverted into a Fruit Press and is found 
exceedingly useful for making wines and 
jellies from berries and many other fruits. 

The spout supplied with the machine has 
/€ inch outlet; other sizes /^, 3^ and % inch 
are obtainable. 

All parts of the "ENTERPRISE" Sausage 
Stuffer, Lard and Fruit Press are standard- 
ized: — quickly and easily replaced in case 
of accident. 

You will find the "ENTERPRISE" at 
most every hardware store. 

Made in 9 sizes and styles. 

I^" Tinned "^1 or Japanned. 

PRICES 

JAPANNED 

No. 5 — Two Quarts, Rack $3.75 

No. 15 — Two Quarts, Screw 4.50 

No. 25 — Four Quarts, Screw 5.50 

No. 31 — Six Quarts, Screw 6.25 

No. 35— Eight Quarts, Screw 7.00 

TINNED 

No. 20 — Two Quarts, Screw $5.25 

No. 30 — Four Quarts, Screw 6.75 

No. 32— Six Quarts, Screw 8.00 

No. 40 — Eight Quarts, Screw 9.00 

61 



"ENTERPRISE" 

New Grist Mills 

GRIND Corn, Wheat, Rye, Coffee, Salt, 
and Bark. The Mills have grinders 
warranted equal to steel — quickly ad- 
justed by thumb screw for all degrees of 
grinding. 

All parts made of best material by skilled 
labor, ensuring "ENTERPRISE Quality." 

No. 5o-$3.oo Parts are standardized 

DIMENSIONS J • 1 1 1 1 • 

Height; 1254 inches aucl quicRly replaccd in 

Length, l^i inches „ . . 

Width, 5 inches P^ <!P OT J^PPlflPnl" 

Dimensions of throat, Ug X lT»g inches ^^^^ ^^ cH^CiUCllL. 

Wheel, 12^ inches diameter 
Weight, 18 pounds 

CAPACITY 
-A bushels of corn per hour 

No. 60— $5.00 

DIMENSIONS 
Height, 16 inches 
Length, 9^ inches 
Width, 6'^8 inches 

Dimensions of throat, 2^ x In; inches 
Wheel, 17 inches diameter 
Weight. 30 pounds 

CAPACITY 
iK bushels of corn per hour 

No. 70— $7.00 

DIMENSIONS 

Height, 18K inches 

Length, 12^ inches 

Width, 7r5 inches 

Dimensions of throat, 3^ x \% inches 

Wheel, 19^4 inches diameter 

Weight, 49 pounds 

CAPACITY 
2 bushels of corn per hour 

62 




"ENTERPRISE" 

Bone, Shell and Corn Mills 

'ITH grinders warranted equal to steel, these mills grind 
bones (dry only), oyster and other shells, corn, roots, bark, 
grain, and salt. Built for strength, 
durability and compactness. Indis- 
pensable to the poultrymen for grind- 
ing bones, shells and corn. Farmers 
find the "ENTERPRISE" Mill 
quickly pays for itself in the grind- 
ing of bones for fertilizer alone. 

No. 650 takes up but little room as it can 
be screwed or fastened to wall or post. 




No. 650 

Height, 11 inches 

Length, 12 inches 

Width, 9 inches 

Dimensions of throat, 3x2 in. 

Wheel, 19 inches diameter 

Weight, 47% lbs. 

No. 750 

Height, 17% inches 
Length, 12 inches 
Width, 8% inches 
Dimensions of throat, 3 x 2 in. 
Wheel, 19 inches diameter 
Weight, 60 lbs. 
Capacity, 1% bushels of corn 
per hour 



PRICES 

No. 550— $7.00 No. 650— $7.50 

No. 750— $8.50 

No. 550 is same as No. 750, but with 
Crank instead of Fly Wheel. 

When desired, we furnish above Mills 
fitted with 12x3 inch single ($5.00 extra) 
or double ($10.00 extra) Pulleys for power. 




INDEX 



Page 

Ailments 29 

Anatomy of Hog- 31 

Bacon Hogs 8, 16, 17 

Berkshires 12 

Berkshire Boar, illustrated 11 

Berkshire Sow, illustrated 10 

Berkshire Sows and Pigs, illus- 
trated 18 

Blood, Uses for 40 

Boar, Characteristics of the 19 

Boars, Special care of 55 

Bone Mills 39, 63 

Breeding 8, 18 

Breeds 10 

Breeds, Crossing of 8 

Breeds, for Sausage and Lard... 33 

Breeds, other 18 

By-Products 44 

Chester Whites 13 

Chester White Boar, illustrated. 12 
Chester White Pigs, illustrated . . 13 

Cholera, Preventive 29 

Choppers. Meat and Food. 35.56.57,58 

Corn Mills 39, 63 

Corn Mills 62 

Cost of Raising Hogs 8 

Cutting up 43 

Duroc-.Terseys 14 

Duroc- Jersey Boar, illustrated... 15 
Duroc-.Terseys. Litter Statistics... 24 
Duroc- Jersey Pigs, illustrated ... 14 

Emptying the Carcass 43 

Entrails 44 

Equipment, for Making Sausage 

and Lard 34 

Fattening and Feeding 25 

Feeding and Fattening 25, 54 

Feeding, Points on 7, 53 

Forage 54 

Gestation, Period of 20 

Grist Mills 62 

Hampshires 15 

Hoofs, Care of 55 

Housing Hogs 28 

Housing 29 

Killing, Methods of 39 

Lard Hogs 1. 8, 9, 10, 11 

12, 13, 14, 15 

Lard, Containers 51 

Lard Press 36, 59, 60. (U 

Lard, Packing 50 

Lard, Rendering 50 

Lice, Treatment of 30 

Mange, Treatment of 22. 30 

Mill, Bone, Shell and Corn.. 39, 62, 63 

Milk 25 

Milk, Butter 54 

Milk, Skim 25 54 

Mule-Foots 17 



Page 

Oil Meal 53 

Opening of Carcass 42 

Pasturage 7, 27 

Pigs, Marking of 52 

Pigs, Weaning of 25 

Poland Chinas 10 

Poland China Boar, illustrated.. 9 
Poland Chinas, Litter Statistics 24 

Pork Products 32 

Pregnant Sows, Feeding of 21 

Press, P'ruit 59, 60, 61 

Rations, Balanced 26, 53 

Remedies 29 

Sausage, Casings for 48 

Sausage Choppers 35 

Sausage, Keeping 48 

Sausage, Plain country 47 

Sausage, Profits in 45 

Sausage, Recipes for 47 

Sausage, Secrets of Good 46 

Sausage, Sage flavored 47 

Sausage Stuffers 36 

Scaffold, Dressing, illustrated 38 

Scaffold, Tepee, illustrated 37 

Scalding 40 

Scalding Vat and Platform, illus- 
trated 41 

Scraping 41 

Scrubbing 42 

Scrapple, How to make it 49 

Scurf, Treatment of 30. 55 

Selection, Care. Raising of Hogs 7 

Shaving 42 

Shell Mills 39 63 

Slaughtering, Age for 34 

Slaughtering, Appliances 37 

Slaughtering, Diagram of Cuts... 42 

Slaughtering, First Cut 40 

Slop 25 

Skin Diseases, Protection Against 22 

Skim Milk 25, 54 

Soup 26 

Sow, Characteristics of the 20 

Sows and Pigs, Care of. at Far- 
rowing Time 21 

Sows, Fecundity of 23,24,25 

Stuffers, Sausage .36, 59, 60, 61 

Swill 26 

Tam worths 16 

Tamworth Sow, illustrated 16 

Tusks, Removing of 55 

Vermin, Protection Against 22 

Vermin, Treatment of 22, 30 

Weaning Pigs 25 

Wheat Mills 62 

Worms, Preventive 30 

Yerkshire Sow, illustrated 17 

Yorkshires 16 

Young Pigs, Feeding of 22, 53 

Young Pigs, Rations for 53 



64 



LIBRARY OF CONGRESS 



002 834 989 



